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addisonmichelle

Dairy-Free & Soy-Free Mexican Lasagna Bake

Updated: Jun 28, 2020



Who doesn’t love Mexican food? I know Taco Tuesday is our favorite night of the week! Soft tortillas, delicious filling and ooey, gooey cheese to top it all off. Here is a dairy-free, soy-free version that you can try at home!


Ingredients

  • 3 tbsp. extra-virgin olive oil

  • 2 lbs. ground ground turkey breast (you can substitute ground chicken, ground beef, or veggie crumbles)

  • 2 tbsp. chili powder

  • 2 tsp. ground cumin

  • 1/2 red onion, chopped

  • 1/2 green bell pepper, chopped

  • 1 (4.5-oz.) can diced green chiles, drained

  • 1 (15-oz.) can black beans, drained & rinsed

  • 1 packet medium heat taco seasoning mix (I like Simply Organic Southwest Taco seasoning mix)

  • 1 c. frozen corn kernels

  • Salt

  • 8 (8 inch) soy-free flour tortillas (I like Maria & Ricardo’s organic corn tortillas)

  • 2 1/2 c. Daiya cheddar style shreds or pepperjack style shreds

  • 2 scallions, finely chopped

  • 2 tbsp. cilantro, finely chopped

  • 1 haas avocado, chopped

  • 1 small tomato, chopped

  • dairy-free and soy-free plain yogurt (to use as a sour cream substitute)

Directions


  • Preheat the oven to 425 degrees F.

  • Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and add chicken.

  •  Season with chili powder, cumin, red onion, bell pepper and green chiles. Brown the meat (about 5 minutes).

  • Add taco seasoning according to directions on packet. Add black beans and corn. Heat the mixture through (2 to 3 minutes) then season with salt, to your taste.

  • Coat a shallow baking dish with remaining extra-virgin olive oil (approx. 1 tbsp.). Cut the tortillas in half or quarters and build lasagna in layers of meat and beans, then tortillas, then “cheese”. Repeat with meat, tortilla, and “cheese”.

  • Bake lasagna 12 to 15 minutes until “cheese” is melted and bubbly.

  • Top with the scallions, cilantro, avocado and tomato and serve immediately.


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